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Handiہانڈیاردو
Sabzi (vegetables)

Aloo Gobhi Recipe

آلو گوبھی بنانے کا طریقہ

Dry-style aloo gobhi: cauliflower and potatoes cooked covered in their own steam with onion, tomato and cumin, so the florets stay whole and tender.
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Illustration of Aloo Gobhi

Prep

15 min

Cook

30 min

Total

45 min

Serves

4

Difficulty

Easy

Spice

Mild

Aloo gobhi is a dry sabzi, cooked with almost no water so the cauliflower steams in its own moisture under a lid. Pakistani homes usually make it with a little onion and tomato, and finish it with fresh ginger and coriander. Done well, the florets hold their shape, the potatoes are soft and the masala coats everything without turning mushy.

Ingredients

4 servings

For 4 servings

Measures

To finish

Method

  1. Soak the cauliflower florets in salted warm water for 10 minutes to draw out any insects, then drain well.

    ⏱ 10 min

  2. Heat the oil in a wide pan on medium heat. Add the cumin, then the onion, and fry until soft and light golden.

    ⏱ 5 min

  3. Add the ginger-garlic paste, tomatoes, salt, red chilli, turmeric and coriander powder. Fry until the tomatoes are soft and the oil separates.

    ⏱ 5 min

  4. Add the potatoes and fry for a few minutes, then add the cauliflower and turn everything gently to coat. Do not add water.

    ⏱ 3 min

  5. Cover tightly and cook on low heat, shaking the pan or turning gently with a flat spoon every few minutes, until the potatoes and cauliflower are tender.

    ⏱ 15 min

  6. Uncover, raise the heat a little and fry for a couple of minutes to dry off any moisture. Add the ginger, green chillies and garam masala, cover for 2 minutes on the lowest heat, then scatter the coriander and serve.

    ⏱ 4 min

Tips for the best result

  • Cut the potatoes a little smaller than the florets; potatoes take longer, and this way both finish together.
  • Stir with a flat spatula and as little as possible. Constant stirring breaks the florets.

Common mistakes

  • Adding water. Cauliflower lets out plenty of its own; water makes it soggy and breaks it up.
  • Cooking on high heat with the lid on. The bottom burns before the cauliflower is cooked through.

How to serve

Serve with roti or paratha and a bowl of daal or raita. It also packs well for lunch.

Storing and reheating

Keeps 2 days in the fridge. Reheat in a covered pan with a splash of water. Not good for freezing.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
290kcal
Protein
6g
Fat
18g
Carbs
30g
Fibre
6.7g
Sodium
780mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 30

Whole dish ≈ Rs 120 · 55% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Aloo Gobhi: questions people ask

How do I stop aloo gobhi going mushy?

Don't add water, cook covered on low heat, and turn it gently rather than stirring. Take it off as soon as a knife slides into the stem of a floret.

Should I fry the cauliflower first?

Some cooks shallow-fry the florets until golden before adding them; it gives a nuttier taste and firmer pieces but uses more oil. Both ways are common.

Serve it with, and similar recipes

All sabzi recipes

Read this recipe in Urdu: آلو گوبھی بنانے کا طریقہ

https://handi.danixsoft.com/recipes/aloo-gobhi · Handi, DanixSoft